This sad little cake is actually quite delicious. It's Dorie's Cocoa-Swirled Pumpkin Bundt cake, made to celebrate the release date of Dorie Greenspan's Dorie's Anytime Cakes.
I'm still waiting for my copy to arrive. Maybe tonight?
The Tuesdays with Dorie group got an advance copy of this cake recipe for today's release. I like cake in general, but it's not my favorite dessert to bake.
To wit: I don't need a huge bundt cake for one, so I scaled it down. I used a 6" cake pan, which worked out well. I baked it until the tester came out clean. I certainly didn't want a dried-out over-baked cake.
But, the joke was on me. While cooling, the cake decided to sink in the middle, creating a bundt-like appearance. Too late to return to the oven.
That said, the cake was very good, even the raw center. My favorite part was the cocoa swirl. After a day, it hardened, adding a crunchy dimension to the soft cake.
I'll most likely make the cake again, this time baking it longer and taking my chances.
The Tuesdays with Dorie group will add Dorie's Anytime Cakes to their baking repertoire, and everyone is welcome to join in.
I also made a 6" size and it took MUCH longer to bake than I expected! But so tasty!
ReplyDeleteI liked the chocolate part the best too haha! (Kim)
ReplyDeleteIf you hadn't said anything I would not have noticed the cake wasn't a bundt. I have had similar experiences with baking cakes. I am glad it tasted good. Happy baking and here's to a new book.
ReplyDeleteAs far as "failures" go, this one looks pretty tasty and very pretty. I made a half size in a 6 cup bundt pan and it took the full time to bake as a full size. Mark's favorite part was that chocolate bit running through the cake as well. You all and your chocolate bits! ;-)
ReplyDeleteyou could have fooled us-- looks like it was baked in an angel food-type tube pan. glad you still enjoyed!!
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